Description
Fondust is a fantastic colouring product for pastry chefs! It is the only water-soluble colour that can be used directly in food.
Easy to use, FONDUST is a microencapsulated food colouring especially designed for colouring food with very low water content. It can be used to colour fondant, sugar work (before or after baking), almond paste, royal icing, buttercream, cake mix, french macarons, decorating gel, candy, etc. Practically everything …. except pure chocolate. With FONDUST, you can achieve very dark colours, like black, red, blue and brown, as well as very bright colours, such as orange, green, pink and violet.
WHY CHOOSE ROXY & RICH’S FONDUST:
Instant colouring
Does not change the consistency of food unlike gel food colouring
UV colour resistance
Does not change the taste of food
Finalist for the Cake Master Award for the best product in 2015
Golden Tier Award in New York with mention of exceptional product
FONDUST OFFERS GREATER FADE RESISTANCE COMPARED TO COLOURING GELS OR PASTES.
With FONDUST, colours keep their intensity much longer than with other food colours. Colour fading is caused by UV rays hitting the colour. All colours eventually fade. Most gel and paste formulas consist of an acidic solution whose pH is below 5. FONDUST is acid and preservative-free. When food colours are exposed to an acid whose pH is below 5, some colours become unstable and fade faster when in contact with UV rays. If you experience increased fading with FONDUST, check for acids in the ingredients of the food you are colouring.
FONDUST IS EASY TO USE.
Simply knead up to 3 g into 1 kg of fondant to achieve maximum colour intensity.
Food products containing titanium dioxide (white pigment) will probably require more FONDUST to reach maximum colour intensity
Advantages
Matte finish
Water soluble
Highly concentrated colour
Immediate colouring
Does not change food consistency
UV-resistant colours
Edible
Gluten-free
Lactose-free
Vegan
Nut and peanut-free
Kosher
Made in Québec
NB: 50g jars requires a one week supply delay
